Cambridge Milk Punch

Modern cookery for private families · Acton, Eliza · 1845
Source
Modern cookery for private families
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (7)
  1. Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps.
  2. Bring it slowly to boil.
  3. Take out the lemon-rind.
  4. Draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve.
  5. The milk must not of course be allowed to boil after these are mixed with it.
  6. Add gradually a pint of rum, and half a pint of brandy.
  7. Mill the punch to a froth, and serve it immediately with quite warm glasses.
Original Text
CAMBRIDGE MILK PUNCH. Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps; bring it slowly to boil, take out the lemon-rind, draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve; the milk must not of course be allowed to boil after these are mixed with it. Add gradually a pint of rum, and half a pint of brandy; mill the punch to a froth, and serve it immediately with quite warm glasses. At the University the lemon-rind is usually omitted, but it is a great improvement to the flavour of the beverage. The sugar and spirit can be otherwise apportioned to the taste; and we would recommend the yolks of three eggs, or of four, in preference to the two whole ones. New milk, 2 quarts; rind, 1 large lemon; fresh eggs, 2; cold milk, 1/2 pint; rum, 1 pint; brandy, 1/2 pint.
Notes
—